Julien Dugourd: Mes Pâtisseries, Mon Parcours, Ma Resilience
Julien Dugourd: Mes Pâtisseries, Mon Parcours, Ma Resilience
Julien Dugourd: Mes Pâtisseries, Mon Parcours, Ma Resilience
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Load image into Gallery viewer, Julien Dugourd: Mes Pâtisseries, Mon Parcours, Ma Resilience
Load image into Gallery viewer, Julien Dugourd: Mes Pâtisseries, Mon Parcours, Ma Resilience

Julien Dugourd: Mes Pâtisseries, Mon Parcours, Ma Resilience


Julien Dugourd
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Desserts from the French Riviera, created by the pastry chef of the Michelin 2-star restaurant La Chevre d'Or.

Fruits are abundant in these plated desserts, from tiny little babas filled with roasted pineapple and cleverly adorned to resemble their filling, to a reverse lemon tart with a meringue base, lemon-cream filling, and pastry disc garnish. 

But Dugourd's creativity is just as clear in a hazelnut souffle contained within a caramel dome or his reinvention of tiramisu as a millefeuille.

Visual inspiration is easy to find here, as well a technical insight.

Hardcover. Color photographs throughout. In French.

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